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Wednesday, July 27, 2016

Ven Pongal is one of the
traditional South Indian dish . It is the traditional neivedhyam in temple and
at home.My family is not great fan of this dish. But for me it is one of my favourite breakfast! The
flavour of ghee with pepper is the unique taste of pongal. I always have pongal with sambar / chutney or
with Gothsu. But brinjalGothsu is perfect side dish for Venpongal.

5.Add salt in the cooked rice-dal
mixture and roastedcashews
to the cooked pongal. Mix
everything to combine. Remove off heat.

6.Finally add1 tbsp of ghee,mix well and serve
immediately.

Serve hot with chutney /sambhar or
with gothsu.

Kathrikkai Gothsu:

Brinjal gotsu /Kathirikkai Gotsu is prepared Traditionally by roasting
brinjal in a direct flame. It gives a unique smoky taste and flavour to the
dish. A perfect accompaniment for Pongal is the sweet spicy tanginess in the
Gothsu compensates for the peppery niceness of the Pongal. . This combination
always works as tasty side for Pongal/Dosa and Idli.

Ingredients:

Big brinjal/ Eggplant-1

Onion – 1

Tomato – 2

Green chilli – 2 nos

Tamarind – small gooseberry sized ball

Sambar powder – 1 tbsp

Turmeric powder – 1/4 tsp

Mustard seeds – 1 tsp

Chana daal-1tsp

Urad daal-1tsp

Salt – 1 tsp or as reqd

Hing - pinch

Curry leaves – few sprigs

Red chilly-1

Oil – 1 tbsp

gratedJaggery-1tsp

Method:

1.Wash the brinjal and dry it. then apply some oil in the
outer part of brinjal .

2.Roast the brinjal in the direct flame (keep the flame low)
till the brinjal slightly shrinks.3.Prick
some holes in the brinjal for cooking the inside part evenly.

4.Once cooked cool it down and peel off the skin. mash the
flesh part and keep it aside

5.Add tamarind in one cup water for 15 minutes, extract the
juice and discard the pulp.